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This is a simple side that goes well with many of the recipes in this book. Cucumber, peeled and sliced, gets stirred into a seasoned blend of yogurt, crushed garlic, fresh and dried mint, and lemon juice, which rests in the fridge for 30 minutes or so. Served chilled.

We had this minty 'salad' with pita, falafels, latkes, kuku, and just alone as a nice refresher. Not much else to say about this other than it was tasty, and it will probably make an appearance as an accompaniment for many of this month's adventures.

Yogurt dish pictured in the left-ish part of the middle of the spread.

Thank you, Frizzle! It was a pretty intense evening of cooking (and eating, of course!)...

The yogurt/cuke mix held up well enough for the next day, although the veggies were softening a bit from their lengthy bath in the dairy. It was also mintier the next day. Still very good. I don't know how much longer I would leave it after that, but it really is very quick to make anyway.

The cucumber and yogurt salad as written in Jerusalem will last a few days in the fridge. It holds up better if you use strained yogurt as the cucumber will exude water, which tends to thin the dressing.

Zhoug, page 301.This is a lovely condiment that I've already managed to enjoy in several different dishes. It's basically a sauce/paste made with cilantro, parsley, chile, garlic and spices, all chopped together. Kind of like a middle eastern chimichurri. My only modification was to use a but less cardamom and cloves than called for. This tasted great the day after I made it, as the flavours had nicely melded together. So far, I've enjoyed it with lentil soup, eggs braised with lamb (p.205), and smeared over some nice crusty bread with feta and tomatoes. Will definitely be making this one again!

Zhoug, page 301.I made this yesterday to go on the braised eggs with lamb. It is really lovely, and I'm sure it will have a hundred uses. I like all the ideas bunnylicious mentioned for using it. The comparison to chimichurri is quite apt, and I think it would be wonderful with grilled beef.

Made this as part of our nye dinner. A pretty simple cake recipe, in which most of the flour is almond flour, instead of all-purpose. After the cake bakes, it is topped with a clementine syrup which soaks into it. I followed this recipe exactly, except that I used regular white sugar instead of superfine. It was heavenly. I loved the texture. The clementine flavour struck just the right balance, bright but not overpowering. I didn't make the chocolate icing, I don't think it's necessary. I am curious to try this without the syrup as well, I think it could make a lovely coffee cake. A keeper.

ok, take 3 on this post:) somehow it keeps disappearing before I hit reply, I blame it on a curious baby who loves to play with my laptop.

I think almond flour and ground almonds are the same thing. I use the two terms interchangeably. If anything, maybe the texture is slightly different?

I used a bag that I snagged for a great price at winners (tj maxx). The French name translates to blanched ground almonds, but the label shows "almond powder" in English. The texture is quite fine.I had originally planned on using it for macarons, but this recipe led to a change in plans.

I have ground my own almonds in the past, and I think if you sieve them to take out any big chunks, homemade ground almonds would probably be fine for this recipe. I didn't blitz the sugar as I didn't feel like washing another bowl :)

I made this today and it was pretty good! I have a feeling it will be better tomorrow, as the syrup seems to have only soaked into the top half of the cake. I should have poked holes in it before pouring the syrup, I think. Right now I like the boiled clementine cake better but I'll re-evaluate tomorrow (probably at breakfast time).

A "me too" on this one which I made on Friday for a Saturday night dinner party. A truly wonderful and quite easy cake that I will definitely make again. All my guests happily gobbled it up.

Like others I let this sit overnight and I did find that the syrup permeated the cake nicely while it sat overnight. It was wonderfully moist and not overpoweringly sweet.

Unlike others here, I did make the chocolate icing. I know the cake is fine without it but damn, was it ever fantastic with icing. If you like the chocolate/orange combo you really must try this! I omitted the cognac and it was mighty fine with just really good chocolate (I used Valrhona), organic butter and a little of the excellent Greek honey I had left over from the filo cigar recipe.

I found that the recipe made way too much icing, though - it says in the book to drizzle it over and not to cover the cake completely. Well, if I'd used all the icing I would not only have covered the cake completely it would have been swimming in chocolate. I didn't find that the leftover icing stuck around for long, though. My family took care of the problem.

I didn't make Nigella's clementine cake but I did make her almond and orange blossom cake. My comment would be that this cake actually rose while it was baking whereas Nigella's didn't. Also, her cake oozed butter in the oven and this one stayed totally dry.

Do you think this cake can be made in a heart shaped bundt mold for Valentine's Day? Either way, I will be making this cake for the first time. I just thought I'd put to use the once a year heart shaped bundt if I could.

I'm probably the worst person to ask about his since I have never used a bundt pan or made a bundt cake, but I honestly don't see why you couldn't try it. The only thing I can see that might be a little weird or potentially problematic is that this is a very dense, moist and crumbly kind of cake and the kind of cake the pan might be designed for is the light, fluffy kind. It couldn't hurt to try, though!

I finally made this cake yesterday, and I thought it was fantastic. I also used regular granulated sugar and ground my own almonds; it probably would have a finer texture with caster sugar and a smaller grind on the almonds, but I'm not sure that would be preferable (at least to me). I liked the crunch of the almond bits and the dense crumb. I chickened out and only poured on half the syrup because I didn't want it to turn into a sticky mess, but next time I think I would use all of the syrup - it was great. I served it with vanilla ice cream, which was lovely, but next time I'm going to try the chocolate icing - that sounds really tasty to me, and I think it would look pretty killer too.

I want to make "Brick" on page 244,but in the notes it says the pastry needed is paper thin and similar to filo. Then says spring-roll wrappers would make a good substitute -- ? I'd prefer to use filo -- anyone have an opinion?